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raspberry jam swiss

Raspberry Jam Swiss Roll

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes


  • 4 eggs
  • 100 g sugar
  • 100 g flour
  • 1/2 teaspoon baking powder
  • 1 pinch of salt
  • 1 jam jar of your choice (I used raspberry)
  • icing sugar for the topping


  1. Pre-heat the oven to 180°C (350°F).
  2. Line a baking sheet with parchement paper.
  3. In two different bowls separate the egg yolks from the whites.
  4. Beat the egg whites to form a stiff peak.
  5. Beat the egg yolkes with the sugar until a foamy creamy consistency.
  6. Add the sifted flour and baking powder to the yolk mixture.
  7. Delicately incorporate the egg whites to the egg/flour mixture.
  8. Pour the batter onto the pre-lined baking sheet.
  9. Cook in the oven on middle rack for about 10 minutes or until Golden brown.
  10. Place the cake on a damp towel and remove the parchment paper from the top.
  11. Roll the cake lenghtwise with the help of the damp towel and let cool.
  12. When it has cooled off, delicately unroll the cake and spread the jam on top.
  13. With the same delicacy roll the cake again onto itself.
  14. Cut the ends and sprinkle with icing sugar.


  • Serving Size: 8 portions
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